Place eggs in a large saucepan and cover with 1 inch of room temperature water. Place the pot over medium heat and bring to a gentle boil. Once the water begins to boil, let cook for 6 minutes.

Remove from heat and cover with a lid for an additional 6 minutes. Rinse eggs with cool water, drain, and cool on the countertop. Peel the eggs within the hour. (Lynn feels the eggs are easier to peel if they are at least a week old.)

Rinse peeled eggs gently under cool water to remove any remaining shell. Cut eggs in half lengthwise, then remove the cooked yolks and place in a medium bowl.

Arrange emptied egg whites cut side up on a serving tray. Spoon a little bit of the yolk mixture into each egg white half, dividing the mixture as evenly as possible between the eggs. Sprinkle tops with paprika.

Picnic Party Eggs: To the filling, add 1-2 small sweet pickles, finely chopped.

Cobb Salad Eggs: Leave the filling on the chunkier side and add in 1 tbs of crumbled blue cheese and 1 tbs of crumbled cooked bacon bits. Serve on a platter lined with butter lettuce leaves, placing an egg in the center of each lettuce cup for a hand-held salad appetizer.